4 ounces semi-sweet chocolate
2 ounces unsweetened chocolate
2 large egg whites
1/2 cup sugar
1 teaspoon vanilla
2 cups unsweetened coconut, shredded


1. Preheat oven to 375 degrees.
2. Line or lightly grease two cookie sheets.
3. Melt both chocolates in the top of a double boiler placed over simmering water, then let chocolate cool to tepid.
4. Beat egg whites until frothy, about 30 seconds on medium-high speed. Gradually add sugar and continue beating until the mixture is the consistency of marshmallow fluff, about 30 seconds.
5. Blend in vanilla, and then fold in the melted chocolate and then the coconut.
6. Drop rounded tablespoons of the dough about 1 1/2 inches apart onto the greased cookie sheet.
7. Bake for 12 minutes or until the cookies form a light crust. Cool on cookie sheet a few minutes, and then place on wire cooling rack. Makes 18.

Recipe courtesy of Faith Glickman Rossi from “Our Best Recipes” Temple Ahavat Achim Cookbook, 2010. The cookbook is still available and can be purchased at The Bookstore in Gloucester.

This one of the many recipes in “Our Best Recipes,” the cookbook published by the Temple Ahavat Achim. The book was assembled and edited by Irma Cohen and Connie Ross. This recipe, that Irma shows Heather Atwood how to make in a video, was submitted by one of the Temple’s members, Faith Glickman Rossi.

The cookies are very light since the egg whites are beaten into a marshmallow fluff consistency before adding the chocolate and coconut.

Chocolate Macaroons
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